Brewing Activities April 2016

I've inoculated with grain a few times, but it always takes the wort a good 5-7 days (for me) to notice a significant pH drop. The quicker the souring the better, so I'll have to try out a probiotic for my next BW. I've read that you can just add 2 of the goodbelly shots at room temp to your wort once it gets around 100F. Hold around 95F for 36-48 hours and it should be plenty sour. That sound about right?

 

Brewed up the BYO Double Sunshine clone on Friday night. It was my first time buying hops in bulk (Citra in this case), and also my first time using a vacuum sealer to preserve the leftovers. I definitely get more entertainment out of vacuum sealing hops than I probably should. OG came in 6 points too high for the recipe, but I forgot to check my end-of-boil volume so I don't know if that's from high efficiency or underestimating my boiloff. I only planned for 70% efficiency, since it's kind of a high gravity beer and I'm doing BIAB, but it's true that I often get closer to 75%.

Gonna hit it with 3 oz Citra dry-hop in a day or two and keg it around 12 days after brewing.

 

Bottled 5 gallons of Munich Helles, last weekend then brewed an AG RIS that is in primary chugging along.
This weekend brewing an old Amber ale recipe.
Cheers all

 

Planning to brew a Milk Stout this weekend. Still a pretty big noob so if y'all have any thoughts on my recipe, I'd love to hear it.

5 gal. batch
60 min. boil

7 lbs. Pale Malt Extract
1 lb. Lactose
1 lb. Black Patent (Steep)
0.75 lb. Crystal 70L/80L (Steep)
0.25 lb. Chocolate Malt (Steep)

1.5 oz. Cluster pellets - 60 min.

Wyeast 1099

I also plan on adding 3 vanilla beans to the carboy before racking the wort in there. And I also have 4 oz. of cacao nibs but not sure what to do with these. I was thinking adding them for the last 5 minutes of the boil.

EDIT: Just saw @VikeMan 's recipe and now I want to add bananas.

 

Bottled up 5 gallons of a Citra, Amarillo & Simcoe IPA tonight. Helped a buddy brew his first batch a few weeks ago and wrapped things up this evening. Trying to get him interested in being and it was my first extract batch in a few years.

Also pulled samples from some sours tonight while he was over. Looks like a couple are ready to go, so I'll have to plan that into the next few weeks.

 

that is a lot of black patent, too much ends up tasting like an ash tray. I would aim for more like 6oz of black patent and I would seriously think about some roasted barley as well.

 

I second the roasted barley. And the patent. I would personally add a little aromatic malt And flaked oats if you have room.

 

Picked up some mangos and hunza apricot kernels to add to my stone fruit lambic that has nectarines, peaches, and apricot in it at the moment. Got an ounce of chopped kernels soaking in 2oz of vodka overnight and will add it along with the mango later tonight. Looking forward to this brew being ready.

 

Bottled up an ultra small batch (1 gallon) 10% ABV Coffee Imperial Stout. The plan is to let is sit for 6 months or so and then try one.

 

I dumped a batch this weekend. Does that count as brewing activity? Seems that I may have a faulty temp controller. My bitter tasted of oxidized malt and smelled of nail polish. Two batches in a row with temp controller issues.

 

Added a fan to the keezer, will more permanently route the wiring when I know the placement is working as anticipated.

 

Taking my first crack at a sour beer, probably a Berliner Weisse, unless I decide to throw some salt and coriander in the boil last minute to make it a Gose. I'm using the kettle sour wort method. I'm planning to let it inoculate for the next 72 hours and then finish up on Friday. I haven't invested in a Ph reader yet, so I'm flying by taste and smell for now.

I put some Fermwrap around my kettle, followed by reflective insulation, then a blanket on top. I'm hoping this holds temp in my 40-ish degree garage for the next three days, but I wouldn't be surprised if I have to throw it on the burner to goose it at least once.

 

Yeast starter on for American Amber Ale brew this weekend.

 

Kegged my (smoked) robust porter tonight... Have it at 30psi for the next 24hrs and then will dial into serving pressure so it will be ready by the weekend.

The recipe is just a tweak from the past smoked porter I brewed. Mainly adding a bit more roasted malt and replacing the standard 2-row with maris otter. I consider version 1 one of my best beers, version 2.0 is looking to step it up just a bit more. Can't wait to try it out!

 

Brewed up the next batch of None More Black tonight. Made some minor tweaks to the recipe and everything went super smooth. Airlock going nuts within 2 hours of yeast pitch.

 

I've been there. It's a hellovalot of work. Very rewarding when you get into the meat though.

 

Do you pull a FG reading from that graduated cylinder right after you dump out the StarSan? I like where this is going!

 

I've got a starter finished and ready of that WhiteLabs New Nordic Ale Yeast blend. That's going into a vienna malt, oat, wheat based saison sort of grist.
I've got ingredients for a re-brew of an English Brown Ale I am working on.
I've also got 8 pounds of orange blossom honey that needs to find its way into a mead.
I've been screwing around with no-sparge brewing lately for no good reason and I think I need to get back to my traditional batch sparge process. Been having issues with FG which I think is related to a thinner mash and recirculated direct fired mash tun.